Saturday, June 2, 2007


Spicy corn chow-dah to be exact. Ohmygod...Is there anything better than a cream based soup? I mean, c'mon. This chowder has it all: half & half, white cheddar cheese AND butter. The only question is how much you prioritize fitting into your pants tomorrow.

Stephen says: This doesn't have meat in it? At all? Will there be any meat-based accompaniments?

Stephen's rating: 7

Few TB olive oil
2 large onions, chopped
2 tablespoons butter
Few TB flour
6 cups chicken stock
2 lbs potatoes
Black pepper
Cajun seasoning (to taste)
Chili powder (to taste)
2 packages frozen corn kernels
1 cup half-and-half
8 ounces sharp white cheddar cheese, grated

Cook onions in butter/olive oil until tender, about 5 minutes.

Stir in the flour, salt, pepper, and seasoning and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.

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